Fruit & Nut Bars

These homemade Fruit & Nut Bars are the perfect balance of crunchy, chewy, and naturally sweet. Made with toasted almonds, cashews, pumpkin seeds, and dried fruit, they're lightly bound with honey and almond butter, then finished with a drizzle of rich dark chocolate and a sprinkle of flaky sea salt. They're ideal for breakfast on the go, an afternoon pick-me-up, or a wholesome snack any time of the day.

Ingredients

For the Bars

• ½ cup raw almonds

• ½ cup raw cashews

• ½ cup pistachios

• ½ cup dried cranberries (craisins)

• ½ cup dried apricots, finely chopped

• ⅓ cup honey

• 2 tbsp natural peanut butter

• 1½ tsp pure vanilla extract

• ½ tsp flaky sea salt

For the Chocolate Drizzle

• ½ cup dark chocolate chips

• 1 tsp coconut oil

• Flaky sea salt, for garnish

  
  

Method

1. Preheat the oven to 325°F (163°C). Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

2. Spread the almonds, cashews, and pumpkin seeds in a single layer on a baking sheet. Toast for 8 to 10 minutes, stirring once halfway through, until lightly golden and fragrant. Let cool for 5 minutes.

3. Transfer the toasted nuts and seeds to a large mixing bowl. Add the dried cranberries and chopped apricots, and stir to combine.

4. In a small microwave-safe bowl, combine the honey and peanut butter. Microwave for 20 to 30 seconds, just until warm and smooth. Stir in the vanilla extract and flaky sea salt.

5. Pour the honey mixture over the nut and fruit mixture. Stir well until everything is evenly coated.

6. Transfer the mixture to the prepared baking pan. Using the back of a measuring cup or a spatula, press the mixture down very firmly into an even layer. Compacting the mixture well is the key to bars that hold together.

7. Bake for 18 to 22 minutes, or until the edges are lightly golden and the honey is bubbling.

8. Allow the bars to cool completely in the pan. Refrigerate for at least 1 hour before lifting them out using the parchment paper and slicing into bars.

9. In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second intervals, stirring between each interval until smooth.

10. Drizzle the melted chocolate over the bars and finish with a sprinkle of flaky sea salt. Let the chocolate set before serving.

Tips

• Finely chop the dried apricots so they distribute evenly throughout the bars.

• Press the mixture firmly into the pan to help the bars hold together after baking.

• Chill the bars completely before slicing for clean, neat edges.

• Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. They also freeze well for up to 3 months.